Serves 2
Ingredients
- 1kg washed live mussels
- 100g bacon, chopped
- 2 – 3 cloves of garlic, thinly sliced
- A large handful or two of sea beet or spinach leaves
- 250ml medium dry cider
- 100ml double cream
- 1 small knob of butter
- 1 tbsp olive oil
- Salt and freshly ground black pepper
Method
Place a large pan over a medium high heat. When hot add the olive oil and butter. Scatter in the bacon and cook for 2 to 3 minutes until lightly coloured.
Add the sliced garlic and give everything a quick stir, then add the sea beet or spinach leaves. Cook for a minute or so until the leaves begin to soften.
Turn the heat up high and pour in the cider. When it begins to bubble add the mussels and cover the pan with a lid. Cook for 1 to 2 minutes, shaking the pan once or twice.
As soon as the mussels have opened, stir through the cream and season with salt and freshly ground black pepper. Serve straight away, discarding any mussels that remain closed.
